Gluten Free Pumpkin Snickerdoodles
These gluten free pumpkin cookies taste like fall in in every bite—soft, chewy, and perfectly spiced with cinnamon sugar. A cozy twist on classic snickerdoodles.
Ingredients
- 2 cups (248 g) 1:1 gluten-free flour with xanthan gum
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (113 g) unsalted butter 1 stick softened to room temperature
- ½ cup (112 g) canned pumpkin not pie filling
- 1 cup (200 g) sugar
- 1 large egg
- 1 teaspoon vanilla extract or paste
For rolling
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F, with one rack in the top third and one in the bottom third of the oven.
- Sift together the flour, cream of tartar, baking soda, and salt; set aside.
- In a large bowl, beat together the butter, pumpkin, and sugar. Beat on medium speed until light and fluffy, about 2 minutes. If using a stand mixer, use the paddle attachment. Add the egg and vanilla, and beat until well combined. Add the dry ingredients, and beat to combine, scraping down the sides as you go.
- In a small bowl, combine the remaining sugar and spices. Use a small scoop to form 1-inch balls of dough, and roll them in the cinnamon sugar. Place the balls about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, until the cookies are set in the center and begin to crack (they will not brown), rotating the baking sheets after 5 minutes.
- Cool the cookie sheets for 5 minutes before transferring the cookies to a wire rack to finish cooling.
Equipment
- Large mixing bowl
- electric mixer or stand mixer
- cookie sheet
Notes
- You can use pumpkin pie spice in place of the cinnamon and spices in the dusting sugar.